In Los Angeles, tamal season begins just before Thanksgiving, when Mexican and Central Americans eat and share these Mesoamerican masa parcels made from nixtamalized or sweet corn, along with Caribbean and South American counterparts.
For Venezuelans it’s hallacas, for Brazilians it’s pamonhas, and for Puerto Ricans it's pasteles that mark the holidays — just to name just a few of the different varieties found around town. From now until February 2 (Dia de La Candelaria), there is no better time to explore the tamales of the Americas. Here now are 22 essential Latin American destinations for tamales in Los Angeles (and Orange County).
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